You can color eggs this season with a few food items you may already have in your home. My absolute favorite to use is onion skin. Yellow onions create a beautiful warm orange tone, and red onions produce a strong maroon tone. To provide a variety, there are a few other dye-forward foods to try: beets produce a pink/red color; turmeric is great for a vibrant yellow; and purple cabbage creates a light blue hue; and frozen blueberries can impart a lilac to purple color (fresh blueberries should give more of a dark blue color). Brown eggs will produce a more muted variation. The intensity will vary with respect to concentration of the finished dye, time spent in the dyebath, and number of separate “dips” into the dye.
Ingredients (organic/biodynamic)
1 dozen eggs (choose duck, goose, or quail eggs if you will be consuming them)
2-3 beets, shredded or finely chopped
¼-½ purple cabbage (depending on size), shredded or finely chopped
Skins from 2-3 yellow onions
Skins from 2-3 red onions
2 Tbsp turmeric
1 bag frozen wild blueberries
White vinegar (1 Tbsp/cup of dye)
Water (to cook dyes)
Saucepans (to cook dyes)
Mason Jars and/or bowls for finished dyes
Directions
- Boil eggs in a Dutch oven or large pot until hardboiled and allow to cool.
- In a saucepan, place one single ingredient, such as beets. Cover with water. You will want to use at least 2 cups; I used 2-4 cups, depending on the size of the pan I was using for that ingredient. Note that less water will result in more concentrated dye.
- Bring to boil on stove, then reduce heat and simmer for 30 minutes.
- Remove from heat and strain into a bowl to remove skins, peels, etc.
- Pour into the containers you will be using to color your eggs.
- Add 1 Tbsp vinegar for each cup of dye liquid and allow to cool.
- Drop eggs into the various dyebaths, and place in refrigerator to set overnight.
- Remove from dye and let dry.
NOTE: multiple dips into the dye may result in deeper color. Experiment and discover what works best for you.
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